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- Chicken w/Shallot Cream Sauce
-
- 4 Boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 3 tbsp Vegetable Oil
- 1/2 C Chicken stock
- 1/3 C Freshly squeezed lemon juice
- 1/4 C Minced Shallots (1 large)
- 3 tbsp Heavy cream
- 4 tbsp Unsalted butter, diced, room temp. (1/2 stick)
- 2 Liberal shakes hot sauce of your choice
- Directions
- Preheat the oven to 425 degrees. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In oven proof skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts in the skillet and cook for 4 to 5 minutes until golden brown. Place the skillet in the oven, and roast for 12 minutes, until the chicken is cooked through. Meanwhile, in a medium saute pan, combine the chicken stock, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of chicken stock. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper, hot sauce and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Salt and pepper sauce to taste. Serve chicken warm with Sauce.
- Provided by:
- by Susie Tim, adapted from foodnetwork.com
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